Acheiving a perfect white sourdough
I have never been able to acheive consistently that perfect, lovely loaf of white sourdough. I don't think I'm getting the balance of dough strength and proofing time right. I either have a dough that ruptures unevenly in the oven (especially on the lower rack, I don't understand that) or one that is flattish and doesn't rise well. I have used a couple different formulas, so I think the problem is me. As further info, my sourdough starter is very active, I rise my loaves in bannetons always, I've only used formulas that use a liquid starter, and I sometimes spike the dough with a bit of yeast.
Does anyone have a foolproof sourdough formula or an idea of what I'm doing wrong? How do you tell when your dough has reached the right strength and is fully proofed?
Thanks is advance.